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Dubai Chocolate Bars (4 Ways) Recipe

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★★★★★

4.7 from 388 reviews

Discover the delightful Dubai Chocolate Bars recipe made in four delicious variations, combining smooth melted chocolate with crunchy, creamy, and nutty fillings. This quick 30-minute treat features layers of chocolate with unique ingredients like toasted phyllo dough, pistachio cream, pretzels, peanut butter with jelly, biscoff cookies, and Nutella, all set in chocolate molds for an indulgent and easy-to-make dessert.

Ingredients

Scale

Chocolate Base

  • 16 oz milk or semi-sweet chocolate bar or chocolate chips (white chocolate for the biscoff version)

Phyllo & Fillings

  • 1 cup kataifi or phyllo dough (chopped)
  • 2 tablespoons butter
  • 1 cup pistachio cream
  • 1 cup pretzels (chopped or crushed)
  • 1 cup peanut butter
  • ¼ cup jelly (optional, for layering, do not mix in)
  • 1 cup biscoff cookies (chopped or crushed, about 14 cookies)
  • 1 cup biscoff or cookie butter
  • 1 cup toasted phyllo, kataifi, or crushed Oreos
  • ½ cup hazelnuts (roasted and chopped, optional)
  • 1 cup Nutella

Instructions

  1. Melt Chocolate: Chop the chocolate into small pieces and microwave in 30-second intervals for about 90 seconds total. Stir gently between intervals until the chocolate is fully melted and smooth, being careful not to overheat or cause it to seize.
  2. Fill Mold: Pour slightly more than half of the melted chocolate into chocolate molds, gently tilting the molds to cover all sides and corners evenly. Let excess chocolate drip back into the bowl. Place the molds in the freezer to set while preparing the fillings.
  3. Toast Phyllo: Heat a large heavy-duty pan over medium heat. Add chopped kataifi or phyllo dough and butter, stirring occasionally until it turns golden brown and crispy. Transfer toasted phyllo to a mixing bowl and combine with pistachio cream for one filling variation.
  4. Assemble: Remove molds from the freezer. Prepare chosen filling by combining ingredients in small bowls (for peanut butter filling, layer jelly separately, do not mix). Divide filling evenly into the molds over the chocolate base. Drizzle remaining melted chocolate on top and smooth with an offset spatula. Return mold to the freezer for about 5 minutes to set. Carefully remove the finished chocolate bars from the molds and enjoy.

Notes

  • Use white chocolate when making the biscoff cookie variation for best flavor and appearance.
  • When melting chocolate, avoid overheating to prevent burning or seizing.
  • Layer jelly on top of peanut butter instead of mixing for texture contrast.
  • Toast phyllo or kataifi carefully to a golden crisp but not burnt for optimal crunch.
  • Ensure chocolate molds are fully set before removing chocolate bars to avoid breakage.

Keywords: Dubai Chocolate Bars, chocolate bars, kataifi dessert, phyllo dough dessert, pistachio cream, biscoff cookies, Nutella treat, peanut butter chocolate, quick dessert

Find it online: https://foodbylina.com/dubai-chocolate-bars-4-ways-recipe/